Our red wine of the month for February 2013 in our online women’s wine club is the delectable Ladies Who Shoot Their Lunch Shiraz 2010.

When we told the Ladies Who Shoot Communications Manager, Charley May, about us featuring the wine, she immediately sent us a delicious looking photo of the dinner she’d had just the night before which she had cooked to accompany the 2010 Shiraz.

Of course, we couldn’t leave it there and immediately demanded the recipe! Charley told us that she first tried this dish of Lamb Rack with Olive Crust when she was visiting a place called Salta in Argentina and the robust flavours are a perfect match with the soft and fruity Shiraz.

Try it for yourself by following the recipe here which is adapted from the book South American Grill by Rachael Lane. You can purchase the Ladies Who Shoot Their Lunch 2010 Shiraz as most leading retailers, or direct at www.ladieswhoshoot.com.au 

Costilla de cordero en costra de aceitunas (Lamb rack with olive crust)

Two 600g lamb racks with 8 bones, French trimmed will serve 4 people.
1 cup pitted Kalamata olives
2 garlic cloves, chopped
1 tablespoon capers, rinsed and squeezed dry
2 anchovy fillets
Finely grated lemon zest of one lemon
1 and half cups of fresh breadcrumbs
Quarter cup olive oil
2 tablespoons of fresh chopped flat leaf parsley
1 tablespoon oregano

Place olives, garlic, capers, anchovy fillets and lemon zest in a food processor and blend until finely chopped. Transfer to medium sized bowl, add the breadcrumbs, olive oil, parsley and oregano and stir to combine well. Season with ground black pepper.

Pre-heat BBQ with a lid to 200 C. Burners should be set to medium. Rub lamb with salt and oil. Sear or grill the racks, meat side down for 2 minutes, turning frequently to seal all over.

Transfer meat to a roasting tray and pack the prepared olive crust over the top of the lamb, pressing firmly so it all adheres to the meat. Place tray in the middle of the grill and turn off the burner directly underneath. Close lid and cook for 15-20 minutes (depending on how pink you like it).

Remove and let the meat rest for 10 mins. Cut into slices and serve with a crunchy green salad.